These delightful almond cookies are just the best. They are so much tastier than the ones you buy at the store. I like these all year round.
This almond cookie recipe came from a teacher at my children’s preschool a few years back. Unfortunately, I lost the original recipe so I had to go from memory. I’m not sure where she found it but am thankful to have at least remembered this much.
Traditional almond cookies are made with lard, I used butter but if you feel intrepid and want to be truely traditional, just use lard in place of the butter. This year I am going to try making them gluten free with just almond flour.
2 3/4 cups sifted flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 tsp. almond extract
48 whole almonds
Mix together the dry ingredients. Cut in the butter, much like you would for making pie crust. Add the egg and almond extract.
Preheat the oven to 325 degrees. Line a cookie sheet with parchment. Roll the cookie dough into 1 inch balls. Place 2 inches a part on the cookie sheet. Press one whole almond into the top and flatten them ever so slightly. Bake for 12 to 15 minutes. Allow to cool.